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Cozy Pumpkin French Toast Casserole: Easy Fall Breakfast

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This cozy pumpkin French toast casserole is the perfect fall breakfast, featuring a creamy custard with warm spices and a crunchy pecan topping. It’s easy to make ahead and tastes like a memory from a bed-and-breakfast.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup whole milk (or oat milk for dairy-free)
  • 1/2 cup cottage cheese (recommend Good Culture or Daisy)
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 1/3 cup maple syrup (pure maple syrup)
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 loaf brioche or challah bread (about 12–14 ounces, cut into 1-inch cubes)
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar (packed)
  • 1/4 cup cold butter (cut into small cubes)
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prep your bread: Cut brioche or challah into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let sit out for 1-2 hours to dry slightly, or bake at 300°F for 5-7 minutes.
  2. Make the custard: In a blender, combine eggs, milk, cottage cheese, pumpkin puree, maple syrup, vanilla extract, and all spices. Blend on high for about 30 seconds until smooth. If no blender, whisk vigorously in a large bowl for 2 minutes until cottage cheese breaks down.
  3. Layer the bread: Grease a 9×13 inch baking dish with butter or non-stick spray. Spread bread cubes evenly in the dish, leaving some space between cubes.
  4. Pour the custard: Slowly pour custard over bread cubes, coating every piece. Gently press down with a spatula. Let sit for 10-15 minutes to allow absorption.
  5. Make the topping: In a medium bowl, combine flour, brown sugar, and cold butter cubes. Use a pastry cutter or two forks to cut butter into flour mixture until it resembles coarse crumbs. Stir in chopped pecans if using. Refrigerate topping while casserole rests.
  6. Bake: Preheat oven to 350°F. Sprinkle topping evenly over soaked bread. Bake for 40-45 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted in center should come out mostly clean.
  7. Rest before serving: Let casserole rest for 5-10 minutes after baking to allow custard to set completely.

Notes

For best results, use day-old bread and let the casserole rest for 10-15 minutes after pouring custard. The casserole can be assembled the night before and refrigerated. For gluten-free, use gluten-free bread and flour. For dairy-free, use oat milk, dairy-free butter, and skip cottage cheese. For vegan, use flax eggs, plant-based milk, and coconut cream.

Nutrition

Keywords: pumpkin French toast casserole, fall breakfast, pumpkin casserole, easy breakfast, Thanksgiving brunch, brioche French toast

Find it online: https://leilameals.com/cozy-pumpkin-french-toast-casserole-easy-fall-breakfast/